You know I am going all out if I peel a cucumber.

I’ve been known to grab a fistful of roast beef in one hand, half a cuke in the other, and call it a meal.

So, when I was making this salad the other night and started to peel the cucumbers, M looked at me like I had two heads and said, “What are you doing?”DSC09579

I wanted the veggie to soak up as much of this delicious dressing as possible, which is why I peeled.

The secret punch to the dressing is the umeboshi. It’s a pickled plum paste and you should be able to find it in the Asian section of your market. Just make sure it doesn’t have any un-food additives.

To make it simple for you, I’ve added the brand that I use in my Marketplace and you can find it here.

Once you start to use it, you won’t be able to stop yourself. You’ll be tossing a tad into all your dressings, and playing with the flavor in your Asian-inspired dishes. Here’s a fun little primer on where to use it.

This salad was the perfect accompaniment to Danielle Walker’s Slow-Cooker Sesame Orange Chicken recipe which is absolutely the most beloved slow-cooker dish at our house. We modify a bit to rid the recipe of nightshades, but it is still fantastic and super simple. It’s on page 130 of Against All Grain, which is also in my Marketplace. That recipe alone is worth the price of the cookbook.

I hope your folks enjoy this as much as mine did!

Cucumber Salad with Pickled Plum Dressing
 
Author:
Recipe type: vegetable
Serves: 6-8 servings
Ingredients
  • 3 large cucumbers
  • 1 tsp umeboshi paste (pickled plum paste)
  • 1.5 TBSP rice wine vinegar (or use coconut vinegar if rice is not tolerated)
  • 1½ TBSP sea salt (If using conventional salt, pull back on the amount.)
  • ¼ cup toasted sesame seed oil
  • 1 TBSP sesame seeds
Instructions
  1. Peel and seed the cucumbers.
  2. Dice cucumbers and add to serving bowl.
  3. In small mixing bowl, add umeboshi, vinegar and salt. Whisk.
  4. Slowly drizzle in toasted sesame seed oil, whisking as you drizzle.
  5. Add dressing to cucumbers and toss to coat.
  6. Set aside for at least ten minutes.
  7. Add sesame seeds, toss to coat, and serve.
Nutrition Information
Serving size: 137 g Calories: 91 Fat: 7.5 g Saturated fat: 1.1 g Trans fat: 0 Carbohydrates: 5.6 Sugar: 1.9 g Sodium: 353 mg Fiber: .7 g Protein: 1 g

You can find this recipe and more at Thank Goodness It’s Monday, #97 here!

One Response to “Cucumber Salad with Pickled Plum Dressing”

  1. on 17 Nov 2014 at 9:58 amsally peterson

    That looks awesome

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